Ingredients:

  • 1.5 lb baby red potatoes
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the baby red potatoes in a pot of salted water. Bring to a boil and cook for 12-15 minutes until fork-tender. Drain immediately and let them sit in the colander for 2 minutes to let excess moisture evaporate.
  2. Preheat your oven to 425°F (220°C). Arrange the drained potatoes on a parchment-lined sheet pan. Using a masher or the bottom of a glass, gently press down on each potato until it is about 1/2 inch thick.
  3. Whisk together the melted butter, olive oil, minced garlic, paprika, oregano, salt, and pepper. Brush this mixture generously over each smashed potato.
  4. Roast for 15-20 minutes until the edges are golden brown.
  5. Remove the pan from the oven. Sprinkle the Parmesan and mozzarella evenly over the top of each potato.
  6. Return to the oven for 3-5 minutes, or until the cheese is bubbly and just starting to brown. Garnish with fresh parsley before serving.